This week’s haul is a cornucopia of greens: broccoli, broccoli rabe, escarole, collards. To avoid getting overwhelmed, it’s never a bad idea to wash and blanch your greens all at once so they’re ready to go throughout the week. For those of you haven’t tried Japanese salad turnips, they’re sweet and juicy and absolutely delicious eaten raw in salads or quickly braised, as in the recipe below. Eat their tops as you would any greens—we’re partial to a simple sauté with olive oil and garlic.

Chef Tory Miller's irresistible recipe for apple Brown Betty, a cobbler-like dessert that dates back to Colonial times, is inspired by a popular New England twist on apple pie: he mixes shredded sharp cheddar cheese into the crumbly topping before baking. A Madison-based chef who's committed to sourcing as many of his ingredients from Wisconsin as he can, Miller uses a 15-year-old cheddar from Hook's Cheese Company. You can purchase their cheeses online or substitute any premium local cheddar cheese. Get the recipe here.

In addition to a few dinners celebrating the fall season, this week also brings our annual Gala Dinner and Auction!
Tuesday, November 1, 7:00 P.M.
Dia de los Muertos Fiesta
Although it’s called the Day of the Dead, this colorful Mexican holiday is anything but somber. Come celebrate at the Beard House with a vibrant array of traditional and modern Mexican cuisine, prepared by seven talented chefs famous for their innovative flair.
Wednesday, November 2, 6:30 P.M.
Now that's Italian! Annual Gala
Mamma mia! This year our Gala Dinner and Auction will celebrate the unique contributions of American chefs to Italian cuisine and vice versa. Dinner will be prepared by multiple James Beard Award–winning chefs Mario Batali, Nancy Silverton, Marc Vetri, and

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook!

To producers and wine geeks, natural wine defies precise definition: it can indicate an absence of additives and pesticides; a gentle handling of grapes and soil; or even the ancient methods of the biodynamic approach. But consumers only need to know this: many natural wines exhibit rich and unique character, as well as a strong sense of terroir. If you’re on the hunt for a memorable bottle, there’s a good chance that a naturally produced wine will fit the bill.

To get some recommendations for affordable natural pours, we turned to Jenny Lefcourt of Jenny & François Selections, which specializes in naturally made European wines.

Nothing complements a crisp, woodsy fall day better than a bowl of rich and toothsome risotto. This earthy version from chef Joel Huff features a grab bag of wild mushrooms, which will only be available for another week or so. (We've recently spotted chanterelles, king oysters, and maitakes at our local farmers' market.) For the wine, feel free to use any uncorked red you have on hand, though we prefer to pour in a Burgundy or Oregon Pinot Noir; the typical "forest floor" character found in these wines is a natural match for the other flavors in the dish. Get the recipe here.